Throughout his career, Chef Pang Kok Keong has delighted epicureans with French gourmet baked goods and Hakka delicacies. Now, Chef Pang is a partner at Sichuan Alley on Telok Ayer Street where he will ignite his passion for fiery Sichuan flavours and rekindle his love for baking.
Determined to prove that the multi-faceted cuisine is so much more than just chillies and peppercorns, Chef Pang’s new creations showcase a myriad of taste profiles the complex cuisine has to offer.
Chef Pang has developed his own noodles, a painstaking endeavour that stemmed from his love of Sichuan noodles and particularness about the type of noodles that goes into his dishes. His rendition has a smooth texture, firm bite and just-right thickness. Each slurp-worthy strand soaks up the accompanying broth or seasoning completely. The noodles are featured in one of Chef Pang’s new dishes: Shredded Chicken Kimchi Cold Noodle.
If you’re craving for the spicy flavours of Sichuan cuisine, SEA Chuan KungFu Fish at Marina Square is the right place to head to. Dig into Sichuan style seafood, flavourful grilled fish and many more delicious creations.
With theirs unique cooking techniques, combined with the accurate measurements of ingredients and nutrition practices, all dishes are prepared to give the best taste and experience to customers.
Si Chuan Dou Hua Restaurant at PARKROYAL on Kitchener Road has reopened with its first grand makeover since its establishment in 2011. Well-loved for classic Cantonese and Sichuan specialities expertly created by Executive Cantonese Master Chef Leung Wing Chung – who boasts over 40 years of experience in Chinese cuisine – and his accomplished team, this stalwart establishment is undoubtedly the hidden gem that sparkles in Singapore’s heritage Little India enclave.
Guests will be delighted with a memorable selection of new Cantonese-style creations that are hallmarks of culinary tradition, requiring considerable skill, creativity and experience to execute. These are available alongside comforting Sichuan favourites for a truly outstanding dining experience enhanced by warm and knowledgeable service, and the familiar presence of a Tea Master who skillfully pours tea through a long-spout pot.
The Cantonese and Sichuan journey begins at the eye-catching entrance where one isimmediately drawn to the traditional Chinese ‘Shan Shui’ (landscape) painting within a fullmoon that depicts mountains, a flock of birds and a passing boat. This tranquil scene is framed by timbre panels cleverly placed to resemble the gradient of mountains. The moon also symbolises reunion, abundance and harmony. Most significantly, this restaurant is where loved ones can partake in a cosy gathering over an excellent meal. Dark wood furniture is complemented by splashes of bold colour on the walls, and vermillion ‘brushstrokes’ on the carpet.
Si Chuan Dou Hua's new a la carte creations showcase Master Chef Leung’s impeccable culinary skills that range from knife work to wok handling, ensuring that every meal is a treat for the eyes and the palate.
They include:
- Exotic Garden with Black Truffle in Osmanthus Sauce
- Duet of Traditional Crispy Chicken stuffed with Glutinous Rice, Goose Liver and Waxed Meat
- Steamed Eel with Pumpkin in Homemade Soya Bean Crumb with Dried Scallop, Sakura Shrimps and Prawn Roe Sauce
Red Lips from Shanghai is now available at Jewel Changi Airport! A new age mala food concept using authentic hotpot base with more than 20 ingredients, secret spices, and specialty sauces, Red Lips creates a personalised hotpot bowl that is unique to you! Red Lips has seen long queues and expanded with over 40 outlets in China within five years of its establishment. It was a huge hit in China due to its quick service, affordability and customisable offerings that satisfies people of their crave for spiciness without spending hours in hotpot places.
Taikoo Lane Hotpot, is a restaurant that doles out authentic Sichuan and Cantonese hotpot broths and offerings! The concept is a brainchild of Chengdu Restaurant, which is known for its mouth-watering Sichuan cuisine. Taikoo Lane boasts a mixture of individual pots and large shared pots, so solo diners or large groups can enjoy a hotpot session anytime they have a craving.
Taikoo Lane’s version of the Sichuan Spicy Broth follows the traditional method of using beef tallow instead of oil. The beef tallow-based mala broth is much more flavourful than the oil-based renditions other hotpot restaurants in Singapore serve.
Chengdu Green Pepper Broth is another Taikoo Lane special Mala broth. Taking inspiration from Chengdu Restaurant’s best-selling Fish with Green Peppercorn Soup, the green peppercorn broth is a brand-new offering specially created by the Taikoo Lane team. Peppercorn oil and green peppercorns are Sichuan specialities, and the restaurant imports the ingredients from the province.
For diners who prefer non-spicy broths, there are offerings available such as Fish Soup Broth with Fresh Milk and Collagen Nourishing Pork Bone Soup. Both of these soups will appeal to ardent appreciators of Cantonese dishes. Able to alleviate the symptoms of excessive dampness in the internal system of our body, the nourishing fish soup broth is made with specially selected fresh fish and salmon bones. The gelatinous pork bone broth is superbly tasty and moreish — a medley of pork bones, whole chicken, pig skin and spices are cooked for over seven hours to achieve a rich and milky consistency.
Taikoo Lane offers a smorgasbord of unique hotpot ingredients. A DIY dish, the Lobster Noodles pays tribute to Hong Kong’s popular version. Simply immerse the crustacean and noodles into the broth, then mix the cooked items with the special sauce and condiments and voila! If so inclined, cook the seafood and noodles separately in different broths so that they can soak up different flavours for a truly unique dish. Living up to its name, the Magical Growing Mushrooms promises a culinary spectacle. Arranged artfully in a garden of lettuce, tomatoes and eggs, the enoki mushrooms will grow taller before your very eyes as you water it!
Introducing Chuan Hung - history and flavour in a bowl.
The newly-opened Chuan Hung at Telok Ayer has a name that is beautifully straightforward belying the respect, thought and care that was put into it, much like its offerings. Chuan Hung or ‘Sichuan Alley’ focuses wholeheartedly on one particular Sichuan ingredient known as Mian Yang rice noodles. At Chuan Hung, these noodles are served the way they have always been for millenia: with a choice of different broths, and a variety of toppings such as braised beef and pig intestines.
These noodles have been a part of the Chinese culinary lexicon for as long as the Chinese food historians can remember. Named after their city of origin – Mian Yang the second-biggest city in Sichuan, these thin slippery rice noodles hold a special place in the hearts of Chinese food lovers, particularly the Sichuanese who eat it all year-round, breakfast, lunch and dinner.
Chuan Hung’s rice noodles are specially sourced from one particular artisan who lives in a village deep in Sichuan.
Research for months into about 50 different Sichuan noodle shops led the Chuan Hung team to understand that only one particular shop sold the exact type and style of Mian Yang noodles that they wanted to present to Singaporeans – but it took close to a year and dozens of personal trips to the shop in sincere appeal before the owners finally softened and agreed to speak to them.
It took even longer to research and try the different noodles the artisan made: every detail was examined, down to the gauge of the noodles in millimetres. The noodles now served in Chuan Hung are customised for the noodle house, and found nowhere else in Singapore or South East Asia.
The noodles may be ordered with the clear or red soups as well as the uniquely Sichuan mix of red and clear. Chuan Hung also offers a third broth option: a deceptively clear soup that is piquantly infused with Sichuan vine pepper; as well as a dry-tossed version.
Those with bigger appetites can feel free to order “add-ons” as extra toppings for the noodles, and a curated selection of small plates – archetypal Sichuan sides such as Fried Crispy Pig Intestines and Braised Eggplant – as accompaniments.
Preparation for Chuan Hung’s menu items are often more complex than they seem, and made with a considered selection of spices and herbs. For example, the pig intestines were braised in a rich liquid that includes star anise, cinnamon, nutmeg, Sichuan peppers and peppercorns amongst others.
This grand effort is also put into other details of the menu and the restaurant – from the kitchen team of Sichuanese chefs that are then trained for a year to ensure the flavours are ‘correct’; to hand- grinding the glutinous rice for making the smooth housemade Liang Gao being served for dessert; to the flavourful special drinks made from scratch; right down to the debossed ends of the customised wooden chopsticks.
The interiors of Chuan Hung is deserving of attention from the diner as well. Located in a side alley just off the far busier main street in much the same way that noodle shops in China have been set up for years, Chuan Hung is a little haven of gently coloured wood, bamboo furnishings and warm lighting. The small space of half-a-dozen tables – bustling when full, and tranquil when quiet – is inspired by the aforementioned noodle shops though elevated with thoughtful design details to ensure comfort for the guest even at the busiest of times.
Blossom, Singapore’s latest contemporary Chinese restaurant is nestled in the lobby of the iconic Marina Bay Sands. The kitchen helmed by seasoned and award-winning Chefs, will present diners with modern interpretations of the finest cuisine from Canton, Sichuan and Shanghai – a delectable balance of traditional and modern flavours and techniques.
Blossom’s elegant interiors are a refined juxtaposition of everyday oriental objects which are accentuated with contrasting materials, to reflect subtle luxury and depth. With lush greenery as its backdrop, the restaurant’s design takes advantage of the natural light that floods the dining room throughout the day. The inviting dining area, three private rooms and a sleek bar makes it the perfect venue to celebrate and host, no matter what the occasion.
Blossom’s architecture, interior design, décor, innovative menu and flawless service is guaranteed to take its diners to greater heights of culinary realm.
Halcyon & Crane is the latest venture conceived by the company behind Birds of A Feather. It brings the same vibrant European-meets-Sichuan philosophy to all-day, café-style dining and drinking in one of Orchard Road’s premier shopping malls, The Paragon.
Its food is Modern European with Sichuan influence, incorporating healthful elements in well-curated, beautifully presented dishes, and drinks. Aside from its coffee programme, Halcyon & Crane maintains a well-manned bar with innovative takes on cocktails. A takeout area offers food-on-the-go, and a retail section stocking food products and accessories further enriches the experience.
With its sleek, contemporary interior designed for calm and comfort, and its location in the middle of fashion and luxury boutiques, Halcyon & Crane is a chic and serene pavilion where you can take a break and enjoy the ‘best moment of your day’.
Indulge your senses in the tantalizing flavours of Sichuan-style cuisine at Chuan Grill & Noodle Bar.
With an array of barbecued meat prepared with Sichuan spices & more than 10 different flavours of noodles, feast your eyes and tummies in a cosy space right in the ever-lively heart of Clarke Quay. Get ready for a unique barbecue experience that will keep you coming back for more!
Ding Xian Hot Pot is the first à la carte hotpot restaurant in Singapore to offer its guests both Blazing Magma Soup (Japanese spicy white miso soup) and Spicy Mala Soup under one roof.
The homemade Sichuan mala soup follows a secret recipe and is made with 28 spices & ingredients.
With the spices from Sichuan and Chongqing as culinary muses, Ding Xian aims to deliver an unforgettable hot pot experience for their patrons.
Located in Amoy Street, Sichuan restaurant Chengdu has a menu packed with authentic & fiery offerings for their diners.
Their signature "Spicy Grilled Frog Skewer" (S$29.80) will be served to diners on a fancy Chinese junkboat with dry ice vapour plus a figurine that sings.
On the menu: Griddle Cooked Trotters, Beef with Pickles in Sour Soup, Fish with Green Pepper Soup, Giant Sesame Ball and more.
Shang Pin Hot Pot at Marina Square provides a wholesome variety of Chinese steamboat ingredients that would satisfy all your hotpot cravings. Its charm lies in its unassuming, no-frills restaurant setup, where diners can simply enjoy the fresh meat variants, vegetables and rich broth at friendly prices.
With more than twenty condiments to select from, guests can tailor a unique dipping sauce for their tastebuds and create their ideal complements to the steamboat meal; free flow drinks are available as well. Coupled with excellent waitstaff who are prompt with their service, Shang Pin makes for an enjoyable steamboat experience.
Qi - House of Sichuan, the one-Michelin-starred Sichuan Restaurant in Hong Kong is now also available in Singapore, serving contemporary Sichuan dishes at Marina Bay Financial Centre.
Qi has been awarded the One Michelin Star for three consecutive years since 2016, it has created a modern interpretation of traditional and authentic Sichuan dishes that reflect the “seven flavours of Sichuan” (spicy, aromatic, sweet, bitter, sour, peppery, and salty). A wide spectrum of intense flavours can be experienced at Qi.
With the fragrant aroma of Sichuan peppercorns and chilies beckoning, get ready to welcome new hotpot restaurant chain Spice World Hot Pot from China making its inaugural presence in Singapore with a 200-seater, 6,000 sqft duo-design dining space at Clarke Quay that serves up an array of aromatic spicy and non-spicy soup broths with exquisitely plated, high-quality and fresh ingredients.
Spice World Hot Pot, founded in 2003 is one of China’s top ten global hotpot brands that prides itself in the meticulous preparation of its soup broths and accompaniments. No artificial flavouring, MSG or flavor enhancers are used. Instead, soup bases are first brewed in Sichuan China using the most carefully sourced deep forest peppercorns from Hongya farmlands, chilies from the mountainous origins of Guizhou and Sichuan before being air-flown to Singapore where it goes through a secondary preparation. All soup bases including the much loved Sichuan mala broth are brewed for at least four to six hours.
Diners can choose from 7 different soup bases – mala, which comes in three varying degrees of spiciness (mild, medium, hot), pork belly and chicken, three-delicacy (pork, chicken, duck), wild mushroom, tomato, tom-yam, and curry.
At Spice World, accompanying ingredients such as beef, pork and lamb are freshly sourced, painstakingly prepared and hand-sliced as opposed to frozen and machined cut. Similarly, all seafood arrives at Spice World fresh, not frozen. A source of great pride, this method of serving fresh ingredients is Spice World’s hallmark of distinction.
From the freshest Australian M8 Wagyu beef, delicately draped to form a dress over a doll, to the Australian mutton slices served on a meter long plank, to the good-humouredly named Prime Minister’s Pork Balls (former U.K Prime Minister David Cameron’s favourite dish) made from pork belly and parsley, to the delicately sliced rumen tripe from the first section of a cow’s stomach that contains the grass it consumes; all meats are air-flown to ensure that freshness and quality are never compromised. For seafood lovers, freshly prepared shrimp paste made from 100% shrimp meat and tobiko are a perennial favourite amongst diners along with the seafood platter.
To add a bit of fun to the dining experience, diners can choose to have a teddy bear or Hello Kitty shaped out of mala soup and beef oil added to the hotpot and watch it slowly melt into the broth (limited to only 8 per day!). This fun element has been and still is a big hit with Spice World patrons around the world. Diners can also have a meal with Nicholas the Bear, a life-sized teddy bear stuffed toy mascot, if he is not too busy posing for pictures.
Sichuan Kungfu Fish is a powerhouse in the selection of deep-sea fish and ingredients to produce the best grilled fish dishes around the world. With its unique cooking techniques, combined with the accurate measurements of ingredients and nutrition practices, all dishes are prepared to give the best taste and experience to customers.
Mr Qi Chunhua, founder of Sichuan KungFu Fish, is a connoisseur of Sichuan food and has traveled all over China and the world, to perfect his craft of grilled fish. He has tasted all kinds of traditional fish dishes, continuously looking for improvement and innovation. When Qi visited the United States in the early years, the college campus of Massachusetts Institute of Technology left a great impression on him.
Inspired by the ocmpetitveness and creative atsmosphere of MIT and after two years of extensive research, Qi launched a network of deep-sea fish restaurants known as MIT Catering, now Sichuan KungFu Fish.
Sichuan is a style of Chinese cuisine originating from Sichuan province in southwestern China. It has bold flavours, particularly the pungency and spiciness resulting from the use of garlic and chili peppers, as well as the unique flavor of the Sichuan pepper.
Enjoy an authentic rendition of Sichuan classics at Chen’s Mapo Tofu at the new Downtown Gallery.
On the menu are set meals featuring the must-try Chen’s Signature Mapo Tofu, alongside oh-so-delicious rice and noodle specialities that are sure to hit just the right spot.
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